I recently did the most fun experiment! I made a recipe for buttercream in four different KitchenAid® appliances and then determined which appliance worked and which didn’t. And why. And had to extensively taste test each frosting in each appliance.

Sometimes being a food blogger is kinda fun!

One most definitely did NOT work.

KitchenAid® Appliance Frosting Comparison!

And one (or three) worked amazingly well!

They all also had to endure the “pipe-ability” test.  Who do you think was victorious?

Head on over to KitchenAid®’s blog, The Kitchenthusiast, and see who the Triumphant Winner is!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Great post! My next question would be the comparisons between the flat beater and the whisk attachments for the Kitchenaid Stand Mixer. I always use the flat beater for buttercream frostings, but am wondering if I’m missing any benefits from using the whisk. 🙂

  2. Hi Amanda, I am a big fan of your blog and especially your tremendous creativity and talent! This post inspired me to write as I have a question regarding frosting a cake. I have to decorate a 2 layer 9×13 cake for my son’s birthday party and was wondering if you could please advise me as to how much frosting I would need to do that. I know how much I need for my standard cake but this cake is for a larger crowd. Also, any advice for very white frosting? Thank you!!

    1. Hi Tova- It just depends on the frosting method you are using and they type of frosting. You can use less with a whipped cream (spread so much easier) than you can with a american buttercream. A ganache will spread easy as well. My best advice is to make more than you think you need, then you will have extra leftover. 🙂

  3. Who would of thought that that is the winner? My friend swears by her food processor and I think I’m going to give it a go. I do love the smooth edges of the piped butter cream and I usually do add extra milk if I haven’t achieved it by using a standing mixer. How dreamy to also get to use all those kitchen appliances! xoxo

  4. These all look so delicious. Have never thought of trying buttercream in a food processor, will have to give it a try.

  5. Um hello that was the coolest post ever. You are so crazy awesome. And where was my invite for the buttercream tasting, hmmm? 😉

  6. I would never have thought the processor would make good frosting. WOW!!! I don’t like to use a blender with anything that doesn’t pour out. Hate tiring to dig out stuff. I do have a 5 qt. Kitchen Aide and a portable one. I have 2 other mixers also. Ha!!!!

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